Description
A classic and comforting dessert, this creamy rice pudding features tender rice gently simmered in a rich, velvety mixture of milk and sugar. Enhanced with a touch of vanilla and warming spices, it’s a nostalgic treat perfect served warm or chilled.
Ingredients
Units
Scale
- 1 cup medium-grain rice (such as Arborio)
- 4 cups whole milk (or a mix of milk and cream for extra richness)
- 1/2 cup granulated sugar
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for brightness)
- A pinch of salt
- Ground nutmeg, for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, milk, sugar, cinnamon stick, and salt.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking.
- Reduce the heat to low and continue to simmer for 25-30 minutes until the rice is tender and the pudding has thickened. (It will continue to thicken slightly as it cools.)
- Remove the cinnamon stick and stir in the vanilla extract and lemon zest, if using.
- Serve warm or refrigerate until chilled. Garnish with a sprinkle of ground nutmeg before serving, if desired.
Notes
- For a richer pudding, substitute half of the milk with heavy cream.
- Stir frequently during cooking to ensure a smooth texture and to prevent burning at the bottom.
- The pudding can be served immediately while warm, or chilled for a refreshing treat later.
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 220 kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg